Salchicha al baño maría a baja temperatura

Ingredientes

• 1-2 pounds raw sausages (4-6 sausages)
• Buns (for serving)
• Sauerkraut (for serving)
• Mustard (for serving)
• Onions (for serving)

Preparación

1. 1

   Heat a sous vide water bath to 145F degrees. (see post above for additional cooking temperature options)

2. 2

   Place the sausages in a vacuum seal bag and seal, leaving a little space between each sausage.

3. 3

   Cook for 1-4 hours.

4. 4

   Remove from water bath and bag and place on a plate. Pat dry.

5. 5

   **if not serving right away, place in an ice bath for 10 minutes then store in the fridge for up to a week or freezer for up to 3 months.